👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

   💡 Tip: Line the bottoms with parchment paper for easier removal.
2. 2

   In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt. In a separate bowl, whisk together 0.5 cup milk, 0.5 cup melted butter, egg yolks, and 1 tsp vanilla extract.

3. 3

   Add the wet ingredients to the dry ingredients and mix until just combined. In another clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter.

   💡 Tip: Do not overmix the batter.
4. 4

   Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

5. 5

   While the cakes bake, prepare the pastry cream: Whisk together 1.5 cups milk, 0.75 cup sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened.

6. 6

   In a small bowl, whisk the 4 egg yolks. Gradually temper the hot milk mixture into the egg yolks, then return the mixture to the saucepan. Cook for another 2 minutes, stirring constantly.

7. 7

   Remove from heat and stir in 2 tbsp butter and 1 tsp vanilla extract. Pour into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely.

   💡 Tip: Chilling the pastry cream is essential before assembly.
8. 8

   Once cakes are cooled, place one layer on a serving plate. Spread the chilled pastry cream evenly over the cake. Top with the second cake layer.

   💡 Tip: Ensure cakes are completely cool before assembling.
9. 9

   Prepare the glaze: Melt chocolate, heavy cream, and 1 tbsp butter in a double boiler or microwave until smooth. Pour over the top of the cake, letting it drip down the sides.

10. 10

    Let the glaze set before slicing and serving.